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Dave Bell

wrote:
> On Thu, 9 Aug 2007 20:21:30 -0400, "Andy Petro"
> > wrote:
>
>> I like to make Kosher brined pickles using salt only, no vinegar, and
>> ready in 2 to 7 days. The problem i am having is how much salt to use.
>> Recipes call for anywhere from 1/4 tablespoon to 5 tablespoons for a
>> quart jar. Any suggestions will be welcome.
>
> The author of The Joy of Pickling recommends weighing salt in order to
> be consistent for salt-brine fermented pickles.
>
> The stength of the brine (and ambient temperature) control the speed
> of fermentation.
>
> According to the book, you can get half-sours in about a week by using
> a 3.5% brine - 4.9 ounces of salt to a gallon of water
>
> The batch I've got going now is in about a 5.5% brine (7.5
> ounces/gallon). They'll take 3 weeks or so to finish fermenting and
> will be full-sours.
>
> - Mark

I'm curious, Mark - is that an Imperial gallon, or what?
From your percentages, I make it 136 to 140 ounces of water.

Dave